Carrot Potato Bake

In this dish, carrots and potatoes are married together in perfect harmony under a crunchy crust.

Perfect served with Mushroom Stuffed Meatloaf or Salisbury Steak. 

• 6-8 potatoes 
• 1 1/2 cups peeled and shredded carrots
• 1/2 cup finely chopped onion
• 2 cups whipping cream
• 1 - 2 teaspoons salt
• dash pepper
• 1 Tbsp. melted butter or margarine
• 1 cup soft bread crumbs
• 1/2 tsp. Seasoned salt 
• 2 Tbsp. chopped fresh parsley

1.      Heat oven to 350°.  Lightly grease a 9 x 13 inch baking dish.  
2.      Peel and shred into cold water, enough potatoes to make 6 cups. Drain thoroughly and pat dry with paper towel.
3.      In large bowl, combine potatoes, carrots, onions, cream, salt and pepper.  
4.      Spoon into prepared dish.  
5.      Melt butter; stir in bread crumbs, seasoned salt and parsley. 
6.      Sprinkle over potato mixture.  
7.      Bake at 350° F for 50-60 minutes or until vegetables are tender